Mix well the dry ingredients in a small bowl with a whisk or fork. In a separate large bowl mash the banana, add the wet ingredients, and stir well.…
Makes 8 cakes Great as a snack, appetizer, or two for a main course. Place the garbanzo beans, heart of palm, artichoke hearts, and onion into a food processor…
Add to vegetable dishes. May be doubled. Leftovers are good eaten as a snack or for another meal. Preheat oven to 400 degrees Mix all but tofu in a…
Inspired by recipe from Tami of Nutmeg Notebook Rinse and drain the oats in a colander. Put into the cooking pan of the Instant Pot. Add 3 1/4 cups…
Easy stovetop sausages—great for breakfast and brunch From Tami’s Nutmeg Notebook who adapted it from Kerry Blumenthal. Makes 12 patties Put the spices, nutritional yeast and ground flax in…
In a large non-stick skillet ‘dry sauté’ the corn kernels on medium high till charred, 8-9 minutes. Add a spoonful of water at a time to prevent sticking if…
Combine ‘dry basics’ like shredded red cabbage, arugula, shredded kale, baby spinach, baby herb greens, torn romaine leaves, shredded carrot, sliced radishes, and whatever you like that lasts well…
Jill Nissinau’s Vegan Under Pressure Serves 6 To get the creamy texture of conventional baked beans, be sure that the beans are well cooked before adding the other ingredients,…
Makes approximately 3 cups. Serve for breakfast, a snack or dessert. Add all ingredients except the chia seeds to a blender and blend until smooth. Pour into a pretty…
Serve with Spanish rice, or on crisp flat tortillas, or in a burrito or taco shell Drain the water from the tofu and press using a tofu press*, or…